The following recipe is something I developed based on my experience with canning over the past several years. The fruit is not particularly high is acid, so I added a significant amount of lemon juice so that it could be processed in a water bath canner. I chose no-sugar pectin, for two reasons. First, I’ve found that it sets better than regular pectin. Second, the fruit has a delicate flavor and I didn’t want that to be overwhelmed with too much sugar.